Clare Mosley’s spicy salmon and butternut squash traybake

Clare Mosley calls this a “a lovely lunch dish”. “I’m a big fan of tray bakes because they’re so easy. You can expand them really easily. And we have a lot of people come through the house, and we just add to it,” says the food writer and former GP.

“[This has] lots of lovely fibre in it, nice and spicy. It’s got lots of lovely omega-3 in the salmon, and lots of protein. And again, it’s really filling. Keeps you full well into the day, and it tastes fabulous.”

In her new cookbook, The Fast 800 Favourites, she writes of this recipe: “We all love traybakes – throw in the ingredients, let the oven do its bit, and hey presto,”. “Here the mildly curried veg contrasts with the salmon in its creamy, spiced coconut sauce. This fabulous traybake includes many of Michael’s favourite ingredients, as well as having lots of protein.”

Spicy salmon and butternut squash traybake

Prep time 20 minutes | Cook time 25 minutes
Per serving 512 cals | Protein 31.1g | Carbs 17.4g

Ingredients
(Serves 2)

½ onion, sliced into wedges about 1cm thick
200g butternut squash, peeled and cut into 1cm dice
1 red pepper, deseeded and sliced
1tsp medium curry powder
1tbsp olive oil
¼ × 400ml can full-fat coconut milk
1 large garlic clove, finely chopped
1tsp finely chopped fresh root ginger
2 salmon fillets (around 130g each)
2tsp Thai fish sauce

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.

2. Place the onion, squash and red pepper in a baking dish or roasting tin and sprinkle the curry powder over the top. Drizzle with the olive oil and toss to coat. Roast the veg in the oven for 15 minutes.

3. Remove the tray from the oven and gently stir in the coconut milk, garlic and ginger. Place the salmon fillets on top, drizzle with the fish sauce and season with salt and freshly ground black pepper. Return to the oven for 10 minutes, or until the salmon is cooked through.

Air-fryer tip: Preheat the air fryer to 180°C, if needed. Prepare the vegetables as Step 2. Place the vegetables in the air fryer in an even layer and cook for 15 minutes. Remove the air fryer basket and gently stir in the coconut milk, garlic and ginger. Place the salmon on top, drizzle with the fish sauce and season. Air fry for another eight minutes until the salmon is cooked through.

The Fast 800 Favourites by Dr Clare Bailey Mosley is published in hardback by Short Books, priced £26. Photography by Smith & Gilmour. Available November 20.